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A good companion to the grilled pork chops and peppers dish is grilled artichokes (recipe follows).

This was the first recipe I made out of my newest cookbook, Mario Batali Italian Grill, and the results were amazing. My wife Trish commented that she had a hundred flavors mingling in her mouth while she ate this. And although the recipe says it serves six, three of us finished it off as we all had seconds.

It doesn't get more colorful or flavorful than this pepper, onion, and caper mixture.

What I did:

In a saucepan, combine 2 cups of the water, the salt, and brown sugar and heat over high heat, stirring, until the salt and sugar dissolve.

Pour into a large deep bowl or another container large enough to hold the pork and the brine.

Add the peppercorns, the bay leaves, and the remaining 4 quarts of water. Stir to mix well.

When brine is completely cool, add the pork chops. Cover and refrigerate overnight.

The next day, heat olive oil in large pot over high heat until very hot. Add the peppers, onions, olives, red pepper flakes, and capers and cook, stirring for 10 minutes, or until the peppers and onions are beginning to soften. Add the wine and bring to a boil, then lower the heat and simmer for 10 minutes. Season to taste with salt and pepper, remove from the heat, and set aside.

Drain the chops and pat dry with paper towels. Season both sides with salt and pepper.

Place chops on hottest part of the grill and cook for 7 minutes, unmoved. With tongs, carefully rotate the chops 90 degrees to create nice grill marks and cook for 4 minutes more. Turn the chops over and cook for 5 to 9 minutes more, making sure they are cooked inside.

Transfer the chops to a platter, spoon the pepper mixture over it and serve.